ONE HUNDRED THOUSAND FACTS FOR THE PEOPLE. 501 



pound), uses a stamp inherited from his 

 father, and that " not a pound of inferior 

 Gutter ever went to market with that stamp 

 upon it." If you would attain to a goodly 

 fame, then, as a butter-maker, and reap a 

 rich reward for your pains, attend care- 

 fully to the minutest details in making, 

 and never sell any but good butter, put 

 up in neat packages; never allow your 

 " trade-mark " to lose its value. 



BUTTER, Winter.— There is much 

 poor, pale, ill-flavored butter made in win- 

 ter. There is also some produced of a 

 .fair average quality, only coming short of 

 the fresh butter from the fragrant grasses 

 of June. The difficulty lies partly in the 

 winter food, and partly in the temperature 

 •of the milk. Willard says it should never 

 be colder than 55°, and at churning the 

 cream should be brought to 6o Q or 62 . 

 If allowed to go above 65° the color and 

 flavor are injured. It is liable to become 

 bitter before the cream rises if the tem- 

 perature is too low ; and if it freezes the 

 cream rises at once, but of poor quality, 

 yielding white butter ; if kept in a room 

 heated by day and cold at night it will 

 not rise well, and is apt to be bitter and 

 acid. It is not easy to secure a tempera- 

 ture sufficiently uniform. Some scald the 

 milk when first drawn from the cow. A 

 ■common English mode is to let it stand 

 twelve hours, and then place the vessel 

 containing it in a larger one, filled with 

 boiling water, letting it stand twelve 

 hours longer. Before churning, the cream- 

 pot is placed before the fire, and its con- 

 tents stirred occasionally to secure equal 

 warmth, until a temperature of 55 is at- 

 tained. 



The Philadelphia dairymen find no dif- 

 ficulty in making good butter all winter. 

 One, who obtains one dollar per pound, 

 keeps the temperature of his milk-pantry 

 at as near 55 as practicable. Butter 

 comes harder as cows advance in gesta- 

 tion, and he likes to have fall cows so as 

 to mix their milk with that of cows com- 

 ing in in the spring. He finds clover hay, 

 cut and moistened, sprinkled with meal 

 .and wheat shorts, the best food for mak- 

 ing choree butter. As the food given 

 makes a great difference in the flavor of 

 the butter, it is important that no weeds 

 be mixed with the hay. He thinks clover 

 inferior to timothy or any other grass, and 

 he does not feed cabbages or turnips on 



account of the flavor. Cows differ greatly 

 in their qualities as butter-makers, and in 

 selecting he finds it necessary to reject 

 many animals that would be valuable in a 

 milk or cheese dairy. 



BUTTER, Working ol— The universal 

 testimony of good butter-makers estab- 

 lishes the fact that the least working of 

 butter consistent with the expulsion of 

 buttermilk, and the thorough incorpora- 

 tion of salt, are the requisites for superior 

 quality. It is notorious that a large pro- 

 portion of the market supply is over- 

 worked, the grain injured, leaving the 

 mass greasy rather than granular. Butter 

 of the finest possible quality is often re- 

 duced to an inferior grade by excessive 

 manipulation. There are several kinds of 

 butter-workers ; one much in use in the 

 best Orange county dairies, is described 

 by Mr. Willard as a slab four feet long 

 and twenty-five inches wide at the broad- 

 est part, tapering down to four or five 

 inches at the lower end, where an open- 

 ing allows the escape of the buttermilk, 

 and a slat into which a long wooden lever 

 fits loosely allows its free movement over 

 the entire surface of the slab. It has bev- 

 eled sides, the lever is either square or 

 eight-sided, the butter is placed upon the 

 slab and worked by pressing the lever 

 down upon the successive portions of it 

 till the whole is worked. It is not pa- 

 tented and may be easily made, the size 

 varied to suit the convenience of different 

 dairies. It is rinsed with cold water until 

 the water runs off clear. It is then churn- 

 ed to gather it together, the water pressed 

 out when it is salted. The next day it is 

 worked over and packed like other but- 

 ter. 



BUTTER, Rancid, to Restore.— To im- 

 prove manufactured butter work it thor- 

 oughly with fresh cold milk, and then to 

 wash it in clear water ; and it is said that 

 even old and rancid butter may be ren- 

 dered palatable by washing it in water to 

 which a few drops of a solution of chloride 

 of lime have been added. 



BUTTER, Improved Coloring for.— An 

 improved coloring matter for butter — 

 carotine — has been successfully employed 

 by Dr. Quesneville as a substitute for 

 annotto, to which it is in every respect 

 superior, although somewhat more ex- 

 pensive. This carotine is the representa- 

 tive in carrot of alizarine in madder, and 



